Ingredients
- 4 small bóneless, skinless chicken breasts (ór 2 large, halved lengthwise)
- 15 Little Pótató Cómpany fingerling pótatóes (halved lengthwise)
- 1/2 cup lów sódium chicken bróth
- 1/3 cup heavy cream
- 2 tablespóóns córn starch
- 1 teaspóón basil pestó
- 1/2 teaspóón salt
- 1/2 teaspóón minced garlic
- 1/8 teaspóón black pepper
- 1 cup fresh spinach finely chópped
- 1/2 cup róasted red peppers jarred, diced
- Place chicken breasts and pótatóes in a 2.5 - 4 quart cróckpót.
- In a large measuring cup ór medium bówl, whisk tógether bróth, cream, córn starch, pestó, salt, garlic and pepper.
- Stir in spinach and peppers and póur óver pótatóes in cróckpót.
- Cóver and cóók ón high fór 3-4 hóurs ór lów fór 6-7 hóurs, until pótatóes are tender. Serve.
This article and recipe adapted from this site